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The best South African crunchie recipe

This recipe for traditional South African crunchies is the best recipe you will ever find for them.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 24
Course: Baked Goods

Ingredients

  • 120 grams cake flour or all-purpose 1 cup
  • 200 grams whole rolled oats 2 cups
  • 80 grams desiccated coconut 1 cup
  • 230 grams salted butter
  • 190 grams white or light brown sugar 1 cup
  • 1 Tbs golden syrup
  • 1 tsp bicarbonate of soda

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180 degrees C / 350F
  2. Mix the flour, oats and coconut in a bowl.
  3. Melt the butter in a small pot and then add the syrup and sugar and heat.
  4. When the butter is bubbling, add the bicarb (baking soda) and stir through and remove from the heat. It should bubble and form a fluffy mallow texture.
  5. Pour the butter mixture into the dry ingredients and stir together by hand.
  6. Using the back of a metal spoon, gently press the crunchie mixture into a greased or lined baking tray (aprox 30cm x 20cm or similar depending on how thick you like the crunchies. A thinner layer will make crisper crunchies and a thicker layer will make them chewier.
  7. Bake for 15 minutes at 180 C/350F then turn the oven down to 160C/325°f and bake for a further 10 minutes until golden brown. Keep a close eye as they can burn easily
  8. Allow to cool in the pan before slicing into squares.

Notes

  • Store these crunchies in an airtight container for up to 4 weeks.